GABRIELLI, M.; ALEIXANDRE-TUDO, J.; KILMARTIN, P.; SIECZKOWSKI, N.; DU TOIT, W. Additions of Glutathione or Specific Glutathione-rich Dry inactivated Yeast Preparation (DYP) to Sauvignon blanc Must: Effect on Wine Chemical and Sensory Composition. South African Journal of Enology and Viticulture, [S. l.], v. 38, n. 1, p. 18–28, 2017. DOI: 10.21548/38-1-794. Disponível em: https://www.journals.ac.za/sajev/article/view/794. Acesso em: 23 feb. 2026.